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Brussels Sprouts/Cabbage/Kohlrabi

APPLE-CIDER BRAISED CABBAGE

Ingredients:

  • 2 tbsp. olive oil
  • 1 head of cabbage, cut through the core into 6 wedges
  • ½ cup chopped bacon
  • 1 medium onion, thinly sliced
  • ½ cup apple cider vinegar
  • 2 cups apple cider
  • 1 tbsp. butter
  • Salt and pepper

 

Directions:

  1. In a large skillet heat the olive oil, add in the cabbage wedges cut side down and cook over moderate heat, turning once, until browned 6-8 minutes. Transfer to a plate.
  2. Add the bacon to the skillet and cook over moderate heat, stirring occasionally, until rendered but not crisp, about 5 minutes. Add the onion and a generous pinch of salt and cook until softened, about 10 minutes.
  3. Stir in the vinegar and simmer over moderately high heat until reduced by half, about 3 minutes. Add the cider and bring to a boil Nestle the cabbage wedges in the skillet, cover and braise over moderately low heat, turning once, until tender, about 20 minutes. Transfer the cabbage to a platter. 
  4. Boil the sauce over moderately high heat, stirring occasionally, until slightly thickened, about 5 minutes. Remove the skillet from the heat and swirl in the butter. Season the sauce with salt and pepper; spoon over the braised cabbage and serve.

BALSAMIC ROASTED BRUSSLES SPROUTS

Ingredients:

  • 2 tbsp. balsamic vinegar
  • 1 tbsp. olive oil
  • 1 tbsp. maple syrup
  • ½ tsp. dried thyme
  • 4 cups brussels sprouts, trimmed and halved
  • 6 carrots cut into 1 ½ inch think slices
  • ¼ cup dried cranberries
  • Salt and pepper

 

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil baking sheet.
  2. In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup and thyme; set aside.
  3. Place brussels sprouts and carrots in a single layer onto the prepared baking sheet. Stir in balsamic vinegar mixture; season with salt and pepper to taste.
  4. Place int eh oven and bake until browned and tender, about 20-25 minutes. Serve immediately with cranberries.

KOHLRABI AND CABBAGE SLAW

Ingredients:

  • ½ lb. kohlrabi, peeled
  • ½ lb. cabbage, cored
  • ½ cup mayonnaise
  • 2 tbsp. spicy mustard
  • 2 tbsp. Dijon mustard

 

Directions:

  1. Grate the kohlrabi on a manual grater and thinly slice the cabbage.
  2. Place the kohlrabi and cabbage in a large bowl. Add the mayonnaise and both kinds of mustard. Mix well, using a fork to help separate the pieces of vegetable and spread out the mayonnaise and mustard.
  3. Serve and enjoy or refrigerate for up to 3 days. 

KOHLRABI SPRING ROLLS

Ingredients:

  • 5 cups shredded kohlrabi
  • 2 cups shredded carrot
  • 1 tbsp. ginger
  • 1 tbsp. garlic
  • 2 tbsp. vegetable oil
  • 16 egg roll wrappers

 

Directions:

  1. Preheat a medium skillet with 1 ½ - 2 cups of vegetable oil over medium heat.
  2. Add shredded kohlrabi, carrot, ginger, and garlic to a bowl. In another pan heat 2 tbsp. of oil and add the vegetable mixture and cook for 5-7 minutes.
  3. Get a cookie sheet and damp paper towel. Mix 1 tbsp. corn starch and 1 tbsp of water in a small bowl. Set aside. Take one egg roll wrapper, with one pointy end facing you, and place 1/3 to 1/2 cup of the vegetable mixture on the bottom half of the egg roll. Fold the bottom up and over the mixture, using the egg roll to pull the mixture tight, as if you were rolling a burrito. Roll up slightly, and press down on both sides sides of the filling, sealing the mixture in. Using your finger, dip in the cornstarch slurry, and moisten the edges of the egg roll.  Fold in the sides, and secure.  The slurry helps the wrapper stick to itself, so you can think of it as a glue. Place on the cookie sheet under the damp paper towels while you continue with the remaining rolls.
  4. Once you have all of the mixture in rolls, place them in the oil, 3 at a time, and fry on one side until golden brown, about 1 minute.  Turn over and fry on the other side for a minute more.  Reserve to a paper-towel lined plate until the rolls are all fried up. 

KOHLRABI WITH PISTACHIOS AND SAGE

Ingredients:

  • 2 tbsp. unsalted butter
  • 1 clove garlic, minced
  • 2 lbs. kohlrabi, peeled and cut into ¾-inch cubes
  • 2 tbsp. water, or more as needed
  • 1 tbsp. fresh sage, chopped
  • 2 tbsp. chopped salted roasted pistachios
  • Salt and pepper to taste

 

Directions:

  1. Melt butter in a large skillet over medium-high heat. Add garlic, kohlrabi, salt and pepper and cook, stirring often until the garlic starts to brown, 3 to 4 minutes.
  2. Add water, cover and allow to steam. Cook removing lid occasionally to stir the kohlrabi and adding water as necessary until the kohlrabi is crisp tender, 8 to 10 minutes longer.
  3. Remove lid, stir in sage and cook, stirring until the sage is fragrant, 1 to 2 minutes. Remove from the heat and sprinkle pistachios over top. 

NAPPA CABBAGE GRATIN

Ingredients:

  • 1 medium napa cabbage
  • ½ onion
  • ½ garlic clove
  • 1 tbsp. vegetable oil
  • ½ cup oats
  • 1 ½ oz. grated emmentaler cheese
  • 4 tbsp. whipping cream
  • ½ cup vegetable broth
  • 1 tbsp. freshly chopped parsley
  • Salt and pepper

 

Directions:

  1. Halve each cabbage and remove stalks. Blanch in boiling salted water for about 3 minutes. Drain and rinse in cold water, drain well.
  2. Preheat the oven to 350°F
  3. Peel onion and garlic and chop finely. Heat oil in a pan and saute onion and garlic for a few minutes. Add oats and saute for 1 minute. Add cheese and season with salt and pepper
  4. Arrange cabbage halves in baking pan, cut side up. Whisk cream and vegetable broth and pour over cabbage. Spread with cheese mixture.
  5. Bake in preheated oven at 350 degree oven for about 25 minutes. Garnish with parsley and serve. 

ROASTED BRUSSELS SPROUTS

Ingredients:

  • 4 cups brussels sprouts
  • 3 tbsp. olive oil
  • Salt and pepper

 

Directions:

  1. Preheat oven to 400 degrees F.
  2. Cut off the brown ends of the brussels sprouts and pull of any old or yellow outer leaves.
  3. In a bowl mix the brussels sprouts with olive oil, salt, and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.

 


SAUTEED CABBAGE

Ingredients:

  • 1 small head white cabbage, including outer green leaves
  • 2 tbsp. unsalted butter
  • 1 ½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper

 

Directions:

  1. Cut the cabbage in half and with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
  2. Melt the butter in a large sauté pan or heavy bottomed pot over medium-high heat. Add the cabbage, salt, and pepper, and sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season to taste and serve warm.

STEAMED BRUSSELS SPROUTS

Ingredients:

  • 4 cups small or medium brussels sprouts, trimmed
  • 1 tbsp. unsalted butter, softened
  • 1 tbsp. chopped chives
  • Salt and pepper

 

Directions:

  1. Fit a large pot with a steamer insert; fill with water to the bottom of insert.
  2. Cover and bring to a boil. Add brussels sprouts and season with salt; steam for 6 to 8 minutes until bright green and tender.
  3. Transfer to a bowl, season with salt and pepper, and toss with butter and chives.

VEGAN STUFFED CABBAGE ROLLS

Ingredients:

  • 2 tbsp. olive oil
  • 1 cup vegan ground crumbles
  • 1 medium cabbage
  • ½ cup shitake mushrooms, finely chopped
  • 1 onion, diced
  • 28 oz. can tomato sauce
  • 1 cup instant brown rice, uncooked
  • Salt and pepper

 

Directions:

  1. Cook rice per instructions. And pre-heat an oven to 400 °F.
  2. Bring a large saucepan of lightly salted water to a boil. Separate cabbage leaves until you have 16 to 18 leaves good for rolling. Add cabbage leaves to the boiling water and cook for 2 to 4 minutes until softened; drain.
  3. In a large sauté pan on high heat, add olive oil. Add diced onion and shitake mushrooms cook until caramelized, then add the ground crumbles, rice, and 2 tbsp. of tomato sauce. Season with salt and pepper.
  4. Divide the mixture evenly among the cabbage leaves. Roll the cabbage leaves and then place in a baking dish. Pour the remaining tomato sauce over the cabbage rolls and place in the oven for 10 to 12 minutes.